Fluffy Buttermilk Pancakes
- By Amy Dong
- Updated Jun. 11, 2026
These fluffy buttermilk pancakes are my family’s favorite way to start the weekend. The pancakes are soft, golden, and fluffy every time, thanks to real buttermilk and a light hand with the batter. Make extra to freeze for easy weekday mornings!
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
Weekend mornings at our house mean one thing: a stack of these fluffy buttermilk pancakes. We make them so often, I almost always double the batch and freeze the extras. They’re great to have on hand for busy weekday mornings.
- Soft and Airy Texture: Buttermilk and the perfect blend of leavening create tall, tender pancakes, similar to our Fluffy Pumpkin Pancakes recipe.
- Easy to Make: The batter comes together in minutes with simple pantry staples and no special equipment.
- Freezer-Friendly: These pancakes freeze and reheat beautifully, making them perfect for busy mornings!
- Make it Your Own: Top them with maple syrup, fresh berries, whipped cream, or even sprinkles for a fun twist, just like our Funfetti Pancakes.
Key Recipe Ingredients
- Flour – Provides the structure for the pancakes, keeping them soft yet sturdy enough to hold their shape. All-purpose flour works best here.
- Sugar – Adds a touch of sweetness and helps the pancakes brown nicely on the griddle. You can reduce slightly if you prefer less sweet pancakes.
- Eggs – Bind the batter and add richness. Room temperature eggs blend more smoothly into the wet ingredients.
- Salted Butter – Adds flavor and moisture to the pancakes. If you only have unsalted butter, add a small pinch of extra salt to the dry mix.
- Buttermilk – The key to tender, fluffy pancakes with a slight tang. If you don’t have buttermilk, mix 1 tablespoon of lemon juice with enough whole milk to reach 1¾ cups and let it sit for 15 minutes.
- Vanilla Extract – Adds a warm, sweet aroma that complements the buttermilk flavor.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Berry Addition: I like to fold in a handful of fresh blueberries or raspberries right before cooking. You can also sprinkle them onto the batter once it’s on the skillet for even distribution.
- Add Chocolate Chips: Try adding mini chocolate chips to the batter for a sweet treat. They melt just enough to make every bite rich and cozy.
- Banana Version: Mash one ripe banana and mix it into the wet ingredients. It adds natural sweetness and a soft texture that’s hard to beat.
- Dairy Free Version: Swap in non-dairy buttermilk, or add a tablespoon of lemon juice to your favorite plant-based milk and let it sit for 15 minutes. Use melted coconut oil instead of salted butter.
Step-By-Step Recipe Instructions
- Mix dry ingredients together in a bowl.
- Whisk together wet ingredients in a separate bowl.
- Gently fold dry ingredients to wet ingredients; a few lumps are fine.
- Mix just until combined; do not over-mix.
- Pour batter onto a lightly oiled skillet. A nonstick skillet works well.
- Cook until golden on both sides and serve warm.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Mix Dry Ingredients Early: Combine the flour, sugar, baking powder, baking soda, and salt the night before. Store the mixture in an airtight container at room temperature so it’s ready to go in the morning.
- Cook and Freeze: Make a full batch of pancakes, let them cool completely, and freeze in a single layer for 10 minutes before transferring to a freezer bag. Reheat in the microwave or oven for a quick, fluffy breakfast anytime.
- Make Homemade Pancake Mix: Triple your dry ingredients, mix them together, and store in an airtight container in the pantry for up to 2 months.
Pro Tips
- Fresh baking powder and baking soda make a huge difference. Since these are what give the pancakes their lift, old leavening can lead to pancakes that turn out flat instead of tall and fluffy. I like to replace both every few months so baked goods rise properly.
- Real buttermilk gives these pancakes the best texture. It adds that classic tangy flavor and works with the baking soda to create pancakes that are soft, tender, and airy. If you make pancakes often, buttermilk powder is a great long-lasting option to keep in the fridge.
- Use table salt, not kosher salt. The fine grains blend more evenly into the dry ingredients, which helps season the batter without leaving uneven salty spots.
- Salted butter gives the pancakes better flavor. It adds richness and that classic buttery pancake taste without making the batter too salty.
- The best time to flip is when the bubbles appear and start to pop. If you flip too early, the pancakes can spread, tear, or cook unevenly. Waiting for those little bubbles to pop helps you get beautifully golden pancakes.
- Cook the pancakes over medium heat only. Higher heat may brown the outside too quickly while leaving the centers undercooked.
- Keep pancakes in warm oven as you cook the batch. We like to make them serve-as-you-cook style, then keep finished pancakes lightly covered in a warm oven until everyone is ready to eat.
- Make a quick fresh strawberry syrup with just strawberries and sugar. Slice the berries, sprinkle them with a light coating of granulated sugar, and let them sit for about 30 minutes until they release their juices.
- Stabilized whipped cream is perfect for topping pancakes because it can be made ahead and won’t turn runny or flat. Coconut whipped cream is another great option if you want a non-dairy topping.
Video: Watch Us Make This Recipe
Fluffy Buttermilk Pancakes
These fluffy buttermilk pancakes are the perfect way to start the weekend. They're easy and quick to whip up. They're also freezer-friendly and taste delicious reheated, so you can make extra to have on hand for busy weekday mornings.
Ingredients
- 2 cups flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅔ teaspoon table salt
- 2 large eggs, room temp
- 4 tablespoons salted butter, melted
- 1 ¾ cups real buttermilk
- 2 teaspoons pure vanilla extract
- oil, for cooking
Instructions
- In a bowl, use a hand whisk to combine the flour, sugar, baking powder, baking soda, and salt until well incorporated.
- In a separate bowl, whisk together the egg, butter, and buttermilk until well combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients just until dry flour streaks are gone; some little lumps are fine. Let batter rest 5-10 minutes.
- Heat a large skillet with low sides, coated with enough oil to prevent sticking, over medium heat.
- Pour batter by 1/4 cup fulls of batter; once bubbles appear and start to pop on top surface, gently flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, adding more oil as needed in between batches. Serve with desired toppings.
Notes
- Use real buttermilk for the best flavor and lift. If buttermilk isn’t available, add 1 tablespoon freshly squeezed lemon juice to a measuring cup, then add enough whole milk to reach 1 ¾ cups. Let it sit at room temperature for at least 15 minutes before using.
- Don’t over-mix the batter. Stir just until the dry ingredients disappear; a few small lumps are fine and help keep the pancakes tender.
- Keep cooked pancakes warm in a 200°F oven while you finish the batch. Cover loosely with foil to prevent them from drying out.
- Freeze leftovers for easy breakfasts. Let pancakes cool completely, freeze in a single layer for 5 to 10 minutes, then transfer to an airtight container or freezer bag.
- Reheat small batches gently in the microwave or toaster. For larger batches, place frozen pancakes on a baking sheet, cover with foil, and warm in a low oven.
- This recipe is part of our Sweet Breakfast Recipes Collection.
- Add toppings right before serving. Fresh fruit, maple syrup, strawberry syrup, stabilized whipped cream, or coconut whipped cream make these pancakes feel special every time.
Nutrition (per serving)
Calories: 184kcal | Carbohydrates: 24g | Protein: 5.3g | Fat: 7.2g | Saturated Fat: 4.1g | Trans Fat: 0.2g | Cholesterol: 54.1mg | Sodium: 379.1mg | Fiber: 0.7g | Sugar: 4g
What To Serve with Fluffy Buttermilk Pancakes
Other Brunch Dishes
- These fluffy pancakes make a cozy addition to any brunch spread. We love serving them alongside the hearty Sweet Potato Sausage Breakfast Casserole for a balance of sweet and savory.
- They also pair beautifully with Breakfast Enchiladas or a warm batch of Homemade Cinnamon Rolls for a full weekend feast.
Other Favorites
- If you’re planning a breakfast table full of baked goods, these pancakes fit right in with Best Buttermilk Biscuits or buttery Savory Scones.
- For something a little sweeter, we like to serve them with Sweet Potato Muffins or tender Almond Scones and a pot of hot coffee.
Frequently Asked Questions
Why are my pancakes not fluffy?
Flat pancakes usually mean the baking powder or baking soda isn’t fresh. Make sure both are active and not expired, and avoid overmixing the batter – some small lumps are perfectly fine.
What’s the best way to know when to flip the pancakes?
Wait until bubbles form on the surface and begin to pop. That’s the sign the bottom is golden and ready to flip without sticking or breaking apart.
How do I make fresh strawberry syrup for pancakes?
Slice fresh strawberries, sprinkle them with a thin layer of granulated sugar, and let them sit for about 30 minutes. The berries will release their juices and create a simple, fresh syrup.
Can I make the batter ahead of time?
It’s best to mix the dry and wet ingredients separately and combine them right before cooking. This keeps the leavening agents active and ensures the pancakes stay light and fluffy.
How long does it keep?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To freeze, let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the microwave, toaster, or oven until warm.
More to Cook and Eat
- Strawberry Cream Cheese French Toast Bake – This Strawberry Cream Cheese French Toast Bake is easily prepped the night before; it feeds a crowd and is delicious any time of year!
- Blueberry Steel Cut Oat Muffins – These blueberry steel cut oat muffins are a wonderful feel-good breakfast, as they’re loaded with whole grains and steel cut oatmeal.
- Lemon Blueberry Bundt Cake – This Lemon Blueberry Bundt Cake boasts a superior moistness, thanks to plenty of plump berries. It’s even better the next day.
- Strawberry Crumb Cake – This Fresh Strawberry Crumb Cake is perfect for both breakfast and dessert. Tender cake, luscious custard, and delicious strawberry sauce!